Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

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Professional forager Pascal Baudar expanded the wild food frontier with his pathbreaking works, The New Wildcrafted Cuisine and The Wildcrafting Brewer. Now the acclaimed “culinary alchemist” combines his curiosity, research, and in depth understanding of terroir to explore new and surprising uses for wild ingredients through fermentation.” 


Paperback, 292 pages.